Low Carb Lemon Custard Pie with Meringue
Servings: 12 people
A simple low carb lemon meringue pie that's dairy-free, nut-free, and gluten-free. It's perfect for a special treat any time there's a craving for something a little sweet.
Bake pie crust at 400°F for 10 minutes. Set aside.
In medium mixing bowl, blend coconut milk, lemon juice, lemon monk fruit, 3 egg yolks, and glucomannon with electric mixer.
Spread filling into baked pie crust. Shield edges with foil or a pie shield.
In a clean mixing bowl with clean beater, whip the 3 egg whites with the vanilla extract and cream of tartar at medium speed until soft peaks form. Gradually add the low carb granular sweetener a little at a time on high speed until stiff glossy peaks form.
Spread over lemon filling and make several peaks with the back of a spoon.
Bake at 350°F for 10 minutes. Cool on rack before refrigerating.
Serving: 1slice | Calories: 165 | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 97mg | Sodium: 161mg | Potassium: 69mg | Fiber: 2g | Sugar: 0g | Vitamin A: 345IU | Vitamin C: 2.1mg | Calcium: 16mg | Iron: 1.2mg
[serving_size] => 1
[calories] => 165
[carbohydrates] => 8
[protein] => 3
[fat] => 14
[saturated_fat] => 9
[cholesterol] => 97
[sodium] => 161
[potassium] => 69
[fiber] => 2
[sugar] => 0
[vitamin_a] => 345
[vitamin_c] => 2.1
[calcium] => 16
[iron] => 1.2
[serving_unit] => slice
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